Method

• Dry oxtails with paper towel.
• Put seasoned flour in a ziplock bag, then add the Oxtail and shake to coat with flour.
• Heat butter and olive oil and sauté bacon pieces.
• Remove bacon and brown Oxtail in resulting fat, remove and drain.
• Finely dice 4 of the carrots.
• Coarsely chop the onions and the leeks.
• Add the finely diced carrots, leeks, onions and sauté until softened.
• Add Oxtail, bacon, bouquet garni, bay leaf, peppercorns, garlic, tomato sauce, red wine, sherry.
• Bring slowly to a boil and cook slowly for 3 – 4 hours.
• 1 hour before serving cut the remaining carrots into 1 inch pieces, add them and mushrooms and continue cooking slowly.
• Just prior to serving, add cream and stir in.
• If you want to thicken the sauce mix some cornstarch with the cream before adding.

Ingredients
15ml cake flour
5ml mixed herbs
5ml paprika
375ml beer
1kg beef fillet, cubed
250ml beef stock
15ml butter
1 packet of tomato soup powder
15ml oil
1 bay leaf
2 medium onions, thinly sliced
15ml vinegar
15ml white sugar
10ml Maizena
8 green beans, cut up
Salt and pepper to taste
4 carrots, peeled and thinly sliced
1 garlic clove, chopped

Method
Coat the meat with a mixture of the flour and paprika.
Heat the oil and butter in the pot and brown the meat.
Remove the meat and brown the onions and sugar until the onions is nice and soft.
Add the beans, carrots and garlic, cover with the lid and allow the pot to simmer for about 5 minutes.
Replace the meat and stir in the herbs, beer, beef stock, soup powder and bay leaf.
Cover with the lid and allow the pot to simmer for a final hour or until the meat is soft (stirring occasionally with a wooden spoon).
Mix the vinegar and cornflour and stir in.
Simmer until the gravy has thickened and season with salt and pepper.

Ingredients
1 kg bolo, shin or neck
15 ml cooking oil
5 ml salt
Freshly ground black pepper to taste
1 clove garlic (crushed)
2 onions (coarsely chopped)
3 carrots (sliced)
300 g cauliflower florets
4 baby marrows (sliced)
15 ml brown sugar
100 ml orange juice
125 ml grated cheddar cheese

Method
Cube or slice meat.
Heat oil in potjie and brown meat, then season with salt and pepper.
Add garlic and onion and saute until onion is transparent.
Add vegetables, brown sugar and orange juice.
Cover and simmer for 1.5-2 hours or until meat is tender.
Just before serving, sprinkle with grated cheese.
Serve with baked potatoes.

Ingredients
Cooking oil to brown meat
8 neck of lamb slices, 15 mm thick
8 lamb knuckles, 15 mm thick
8 pork knuckles, 15 mm thick
8 small onions
10 ml salt
Meat stock
8 carrots, each cut into 3 pieces
3 large potatoes, cubed
24 young green beans, halved
6 baby marrows, each cut into 3 pieces
250 g button mushrooms
2 large onions, finely chopped
6 large ripe tomatoes, skinned and diced
2 – 3 cloves garlic, thinly sliced
2 – 3 drops Tabasco sauce
15 ml soy sauce
15 ml Worcestershire sauce
Freshly ground black pepper to taste
1 stalk celery, cut into 5 mm pieces
Coarsely chopped fresh parsley

Method
Heat a little oil in the potjie, add neck and brown on all sides.
Remove and arrange in the centre of a flat -bottomed potjie.
Repeat this with the lamb and pork knuckles, placing the lamb in a circle around the neck, then the pork knuckles around the outside edge.
Place whole small onions on top and sprinkle with salt.
Pour in hot meat stock to almost cover meat.
Arrange vegetables on top in layers: carrots, potatoes, then green beans.
Cover with lid and allow to simmer.
As soon as the potato is almost soft, arrange a layer of baby marrow and then a layer of mushrooms on top.
Simmer for about 10 minutes.
Braise onion and tomato in smaller potjie.
Add remaining ingredients, except parsley.
Simmer for 15 minutes.
Spoon over vegetables in flat-bottomed potjie and allow to simmer through.
Sprinkle with parsley and serve.

Ingredients
15 ml brown sugar
15 ml sweet soy sauce
30 ml fresh basil, roughly chopped
30 ml fresh parsley, roughly chopped
1 kg fresh white fish, filleted, or frozen hake steaks
500 g fresh or frozen prawns, shelled and cleaned
1 kg frozen marinara mix
2 lemons (juice only)
250 ml thick cream
10 mussels in their shells
20 ml olive oil
30 ml butter
2 large onions
10 ml garlic, crushed
10 ml ginger, freshly, grated
20 ml seafood spices
250 g fresh black mushrooms, sliced
410 g Mexican tomatoes
375 ml fish stock
125 ml sherry

Method
In a large potjie, heat together the oil and butter.
Add the onions, garlic, ginger and seafood spices and fry for 2 minutes.
Add the mushrooms, tomatoes, fish stock, sherry, sugar and soy sauce and simmer gently for 15-20 minutes.
Add the basil and half the parsley, then remove three quarters of this mixture from the pot and layer it, alternating with the seafood.
Start with the white fish, then the prawns, then the marinara mix.
Add the lemon juice, secure the lid and allow to simmer for 20 to 30 minutes without stirring.
Just before serving, add the cream, mussels and the remaining parsley and heat through for about 5 minutes.
Serve with white rice and a green salad.

Ingredients
3 onions (chopped)
1 pack of fresh mushrooms
1 pack of bacon (chopped)
1 pack of Frankfurters (chopped)
1 pack of cheese-griller sausages (chopped)
720 g sliced biltong
1 packet of pasta (screws)
1 packet of mushroom flavoured rice
1 packet of Spanish flavoured rice
250 g grated cheese

Method
Braise onions and mushrooms in oil and flavoured salt.
Add bacon and sautè for 2 minutes then add the sausages.
Sautè for a further 5 minutes.
Add pasta and rice and one kettle boiling water.
Close the pot and allow to cook for 20 minutes.
Then add the biltong, return the lid and let it steam for 5 minutes.
Remove the lid and stir.
Ensure that it does not dry out.
Sprinkle the cheese on top, let it stand for 5 minutes and serve.

Ingredients
1 kg thin flank (cubed)
30 ml cooking oil
1 onion (chopped)
1 clove garlic (crushed)
1 x 410g can tomatoes (coarsely chopped)
10 ml salt
Freshly ground back pepper to taste
30 ml chopped fresh basil or 10 ml dried
150 ml hanepoot or white muscadel wine
30 ml lemon juice
15 ml cake flour
30 ml chopped fresh parsley or 10 ml dried

Method
Heat oil and brown meat.
Add onion and garlic and saute until golden brown and transparent.
Add tomatoes, salt, pepper and basil.
Heat wine and add.
Season with lemon juice.
Cover potjie with lid and allow to simmer for 1.5-2 hours or until meat is tender.
Mix flour with a little cold water to form a paste.
Add to meat.
Simmer for a few minutes to thicken.
Just before serving, sprinkle with parsley and serve with rice.

Ingredients
1 kg mutton shank, sawn into slices
15 ml cooking oil
250 g onions, sliced
Salt and freshly ground black pepper to taste
500 ml meat stock
500 g potatoes, sliced
250 g green beans
250 g baby marrows, whole if small, otherwise sliced
250 g mushrooms, whole if small, sliced if large
4 spring onions
250 g tomatoes, skinned and chopped
5 ml chopped fresh oregano or 2 ml dried
Pinch of ground cloves
1 ml paprika
15 ml fresh rosemary or 5 ml dried

Method
Brown shank in heated oil.
Add onion and sauté until transparent.
Season meat with salt and pepper.
Pour heated stock over.
Arrange vegetables on top of meat in the following order: potatoes, green beans, baby marrows, mushrooms and spring onions.
Spoon tomato on top of vegetables.
Sprinkle with oregano, cloves, paprika and rosemary.
Cover with lid and simmer for 1.5 – 2 hours or until meat and vegetables are tender.
Do not stir during cooking process.
Before serving, stir carefully making sure the meat and vegetables do not break up.

Ingredients
30ml cooking oil
10ml dried parsley
2kg chicken pieces
5ml garlic flakes
5 medium onions, diced
5ml lemon pepper
1 green chilli, seeded and diced
5ml dried oreganum
250ml water
2.5ml ground black-pepper
5 carrots, peeled and sliced
1.25ml peri-peri powder
6 medium potatoes, peeled and cubed
125ml dry white wine
125ml uncooked rice
30ml sugar
200g frozen green peas
20ml salt
15 whole button mushrooms
15ml medium curry powder
2 tomatoes, diced
1 cube chicken stock, crumbled

Method
Heat the oil in the pot and braai the chicken, a few pieces at a time, until golden brown.
Remove and brown the onions and chilli until soft.
Replace the chicken and add the water.
Cover with the lid and allow to simmer for 15 minutes.
Layer the vegetables and rice as they appear above and sprinkle the herbs and spices on top.
Cover with the lid and allow to simmer for another 15 minutes.
Mix the wine and the rest of the ingredients and pour over the food.
Cover with the lid and allow to simmer for 30 minutes or until the rice is done.
Give the pot a good stir before serving.

Ingredients
4 sheep’s tails (optional)
1.5 kg neck of mutton, sawn into slices
1 kg mutton shank, sawn into pieces
1 kg mutton breast, sawn into portions
2 onions, sliced
2 cloves garlic, crushed
1 green pepper, seeded and cut into strips
300 g potatoes, peeled and sliced
200 g baby carrots
200 g green beans
100 g baby marrows
100 g button mushrooms
1/2 x 410 g can whole tomatoes, chopped
30 ml chopped fresh parsley
5 ml salt
Freshly ground black pepper to taste
1 bay leaf
50 ml dry white wine
150 ml dry red wine

Method
Place sheep’s tails, if using, into potjie, heat slowly and brown.
Add remaining meat a few pieces at a time and brown in tail fat.
Add onion, garlic and green pepper and sauté until onion and garlic are transparent.
Arrange vegetables in layers, in the order listed above, on top of meat.
Add tomatoes, parsley, salt and pepper and bay leaf.
Pour heated wine over, cover with lid and simmer for 2 – 3 hours or until meat is tender.